Pureed Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 head of cabbage5 oz spinach1 medium potato1 medium red onion1 carrot or handful of baby carrots2 celery ribs1 c. stringbeans5 springs Italian parsley (or cilantro)5 tbsp olive olive1 tbsp sea salt5 c. warm chicken broth
Clean veggies and cut into medium size pieces. Place in stockpot with about 1/4 c of water. Add olive oil and salt. Cover and let simmer very slowly for 30 minutes or until potatos and carrots are done.
Remove from heat and puree. (I use a blender and do small sections at a time.) Place pureed veggies back in stockpot and add broth. Place over medium heat and let simmer slowly, uncoverd for 25 minutes.
I like to serve this with fresh parmesan and whole wheat bread.
Number of Servings: 10
Recipe submitted by SparkPeople user MHAEHRE.
Remove from heat and puree. (I use a blender and do small sections at a time.) Place pureed veggies back in stockpot and add broth. Place over medium heat and let simmer slowly, uncoverd for 25 minutes.
I like to serve this with fresh parmesan and whole wheat bread.
Number of Servings: 10
Recipe submitted by SparkPeople user MHAEHRE.
Nutritional Info Amount Per Serving
- Calories: 111.9
- Total Fat: 4.3 g
- Cholesterol: 1.3 mg
- Sodium: 1,512.8 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.1 g
- Protein: 7.6 g
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